Food Chemistry & Biochemistry MCQs (Quiz 12)

1. α-amylase mainly acts by breaking _______

 Internal α-1,4 glycosidic bonds in starch

 Peptide bonds in proteins

 Cellulose fibers

 Ester bonds in lipids

2. The primary substrate fermented by yeasts during beer production is _______

 Glucose

 Maltose

 Fructose

 Sucrose

3. Bile juice primarily helps in the digestion of _______

 Fats

 Proteins

 Nucleic acids

 Starch

4. Vitamin E is classified as a __________________

 B-complex vitamin

 Fat-soluble vitamin

 Mineral antioxidant

 Water-soluble vitamin

5. Heat-induced denaturation commonly affects the _______ structure of proteins

 Secondary and tertiary

 Covalent

 Primary

 Amino acid

6. Foam stability in beer is largely influenced by _______

 Fatty acids and minerals

 Mineral salts and sugars

 Sugars and Fats

 Proteins and hop compounds

7. Free fatty acids released during hydrolytic rancidity often produce _______________

 Blue pigmentation

 Sweet flavor

 Unpleasant odors and flavors

 Increased viscosity

8. Peptide bonds link together _______

 Monosaccharides

 Fatty acids

 Amino acids

 Nucleotides

9. Hemoglobin, primary protein in red blood cells, is responsible for the transport of _______

 Glucose

 Fatty acids

 Oxygen

 Hormones

10. The enzyme pepsin functions optimally in a _______ medium

 Basic saline

 Strongly acidic

 Neutral

 Alkaline

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